Another super easy taco recipe and a great way to eat more veggies. And dinner can be ready in about 30 minutes. A layer of iceberg lettuce, topped with a crunchy salad of rainbow carrots and beet. Then some pan-roasted Jerusalem artichoke and finally some chive sour cream. I’ve been so busy lately with different projects that I haven’t had much time to make new recipes but I’m trying to catch up on my cooking this week. I can’t believe it is almost the end of the year!
This recipe makes 12 small tacos.
For the salad:
5 medium rainbow carrots, shredded
1 beet, shredded
For the dressing:
¾ teaspoon of mustard
1/3 cup of white vinegar
1/3 cup of olive oil
1 ½ teaspoon of honey
Salt to taste
For the chive sour cream:
250gr of sour cream
1/3 cup of chopped chives
Juice of 1 lime
Celery salt to taste
Cayenne to taste
For the Jerusalem artichokes:
600grs of Jerusalem artichokes, peeled and finely diced
3 tablespoons of olive oil
1 tablespoon of sumac
100grs of chopped iceberg lettuce
12 small tortillas
To make the dressing, just place all of the ingredients in a jar with a lid. Close the lid and shake it until it emulsifies. Set it aside.
Shred the carrots and beet but only add the dressing before serving so they keep their crunch.
To make the chive sour cream, just mix the chives with the sour cream, lime juice, celery salt and cayenne. Cover it and keep it in the fridge till serving time.
Pour the olive oil for the Jerusalem artichokes in a large pan over medium heat. Once the oil is hot, add the diced Jerusalem artichokes, sumac, salt and pepper. Cook for about 8 minutes, stirring from time to time, until they become golden.
Warm up the tortillas. Add the dressing to the carrot and beet salad, and mix well.
Stuff each tortilla with some lettuce, salad, Jerusalem artichokes and the chive sour cream. Enjoy!
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